Mixed Berry French Toast Recipe
Brioche french toast with seasonal mixed berries and fresh whipped cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
French Toast Custard & Bread
Mixed Berries & Sauce
Whipped Cream & Garnish
Method
French Toast Custard & Bread
- 1
Make custard and prep bread
In a large shallow dish or bowl, whisk together 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until well combined and slightly frothy. Trim crusts if desired and slice brioche into eight 1-inch-thick slices. Arrange slices on a wire rack for 5 minutes to slightly dry (this helps absorb custard evenly).
- 2
Soak bread
Working with one slice at a time, lay brioche in the custard and let soak 20–30 seconds per side (longer for very dry bread, shorter for fresh brioche). Allow excess custard to drip off before cooking. Keep soaked slices on a baking sheet while heating the pan.
Mixed Berries & Sauce
- 3
Prepare berries
While custard rests, combine strawberries, blueberries, raspberries, and blackberries in a medium bowl. Add 1 teaspoon fresh lemon juice and set aside.
- 4
Make berry sauce
In a small saucepan over medium heat, add 2 tablespoons granulated sugar and 2 tablespoons water. Stir until sugar dissolves and begins to steam. Add half of the mixed berries (reserve remaining berries for topping). Gently simmer 3–5 minutes, mashing some berries with the back of a spoon to release juices. If you prefer a slightly thicker sauce, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water and stir into the simmering berries; cook 1 more minute until sauce thickens. Remove from heat, stir in reserved berries and the 1 teaspoon lemon juice, and keep warm.
Whipped Cream & Cooking
- 5
Make whipped cream
Chill a medium bowl and beaters briefly if possible. Pour 1 cup heavy whipping cream into the bowl with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form (about 2–3 minutes). Taste and adjust sweetness to preference. Transfer whipped cream to the refrigerator until ready to serve.
- 6
Cook french toast
Heat a large skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam. Place 2–3 soaked brioche slices in the pan (do not overcrowd). Cook 2.5–3 minutes per side, or until deep golden brown and cooked through, adding the remaining 1 tablespoon butter as needed between batches. Keep finished slices warm on a parchment-lined baking sheet in a 200°F (95°C) oven if desired while you cook remaining slices.
- 7
Assemble and serve
Place 1–2 brioche french toast slices per serving on plates. Spoon warm mixed berry sauce over the toast. Add a generous dollop (about 2–3 tablespoons) of whipped cream to each portion. Drizzle with maple syrup (about 1 tablespoon per serving or to taste). Dust lightly with 1 teaspoon powdered sugar across servings and garnish with fresh mint leaves if using. Serve immediately.